This Mango Pudding Trifle is the best of both worlds
I wanted to create a dessert for Eid that delivered on all accounts, and this is it! The mango pudding is the perfect balance of tart and sweet. Layers of unsweetened whipped cream and biscuits softened to a cake like texture complete the perfect bite. The contrast in layers is so beautiful that this mango pudding trifle will be the centerpiece of your table, Eid or no Eid. The best part is that the ingredient list is simple and quick.
What you need to make this delicious mango pudding trifle
You all know I love a good shortcut, and instant pudding mix is my go to for trifle desserts. My Magnolia Bakery Copycat Banana pudding recipe uses it, and I thought, why not use it here. I love using vanilla wafers because of the texture they become when in trifles. As for the mango, unsweetened mango pulp is my go to. Unless I’m in Pakistan in the summer, you won’t catch me using fresh mangoes for anything. These ingredients along with come condensed milk and whipping cream make for one delicious mango pudding trifle. And don’t worry, I know the same brands aren’t available everywhere, so make sure you read the recipe notes below for substitutions and alternate products.
This is perfectly sweetened, as it should be
You may find it odd that in the recipe below I haven’t added any sugar to the whipped cream. In my opinion, the condensed milk in the mango pudding and the vanilla wafers have enough sweetness in them to carry this dessert. You want to be able to taste a light tartness in the mango pudding. That’s only possible if you leave some layers neutral. If you know your family enjoys desserts on the sweeter side, feel free to add a little icing sugar to the whipped cream. 1/2 a cup should do .
Mango Pudding Trifle
- Stand Mixer or Hand Mixer
- trifle bowl
- 1 cup mango pulp unsweetened kesar mango
- 1 cup water
- 2/3 cup instant vanilla pudding mix
- 14 oz condensed milk
- 1 box vanilla wafers
- 3½ cups whipping cream chilled
- 1/2 cup mango pulp
- In a medium bowl whisk together the ingredients listed under mango pudding. Whisk until smooth. The pudding should start to thicken as you whisk. Cover and refrigerate for at least 30 minutes so it thickens. Make sure you are using instant pudding mix and not cook and serve.
- Whip the chilled whipping cream until soft peaks form. You can use a stand mixer or hand mixer. Don't over whip the cream, it won't fold into the mango pudding as nicely.
- Take about 1/3 of the whipped cream and fold it into the mango pudding. This will lighten the mixture up a bit. Keep the remaining whipped cream for the trifle layers.
- In a trifle bowl start layering your three ingredients. Start with a thin layer of mango pudding. Then add a layer of vanilla wafers. Then evenly spread 1/3 of the mango pudding mix edge to edge. Next layer should be 1/3 of the whipped cream, then drizzle 2 tablespoons of the mango pulp. Then one layer of vanilla wafers. Repeat this layering process until you have the whipped cream layer on top. Crush some vanilla wafers and sprinkle them over, and drizzle over the remaining mango pulp. You can decorate with fresh mango slices or raspberries.
- Chill covered in the fridge for at least 4 hours before serving. This can be stored in the fridge in an airtight container for up to 4 days. Enjoy!
I hope you try this trifle recipe, it is truly divine!
If you try this recipe I would love to hear how it turned out in the comments below!Add to favorites